Mark Twain once said, “Cauliflower is nothing but cabbage with a college education.” So if cabbage is good, cauliflower must be even better right? Eating this powerhouse is a great way to keep those little immune systems big and strong , and they’ll never know it’s not potato salad!
4 Eggs, hardboiled
2 Bags (1 lb each) Frozen Cauliflower Florets
1 Bag (10 oz) Frozen Peas and Carrots
1¾ cups Reduced-fat Mayonnaise
1 tsp Sugar
1 tsp Salt
½ tsp Paprika
1 tbsp Cider Vinegar
1 tsp Mustard
1 cup Celery, chopped
In a large microwavable bowl, combine frozen cauliflower, peas and carrots and cover with microwavable waxed paper. Microwave on High 20-25 minutes, stirring once halfway through microwaving. Drain veggies and rinse with cold water to cool. Refrigerate at least 30 minutes or until chilled.
Combine mayo, sugar, salt, ¼ tsp of the paprika, vinegar, and mustard. Set aside.
Remove veggies from fridge, discard any liquid. Pat veggies dry with paper towels. Chop large cauliflower pieces into ¾ inch chunks. Combine cauliflower, peas, carrots, celery and eggs in bowl. Pour mayo mixture over salad; stir until well coated. Sprinkle with remaining paprika. If desired, cover and refrigerate 1 hour or more or until chilled before serving.